South Indian Spiced Fish Tikka Wraps with Coconut Chutney
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g cod loin
- 100 ml natural yoghurt
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 4 chapattis
- 40 g desiccated coconut
- 1 green chillies
- 10 g fresh ginger
- 2 tbsp vegetable oil
- 100 g iceberg lettuce, shredded
Nutrition (per serving)
- Calories
- 389 kcal
- Protein
- 29 g
- Carbohydrate
- 27 g
- of which sugars
- 4 g
- Fat
- 17.8 g
- of which saturates
- 7.3 g
- Fibre
- 4.4 g
- Salt
- 0.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the cod loin into chunks. Mix the yoghurt with the chilli powder and ground turmeric, and toss with the cod; leave to marinate for 15 minutes.
- 2
For the chutney, blitz the desiccated coconut, green chilli and ginger with a splash of water to a smooth paste.
- 3
Heat the vegetable oil in a frying pan, add the marinated fish and cook for 2-3 minutes on each side until cooked through and lightly charred.
- 4
Warm the chapattis in a dry pan for 30 seconds on each side.
- 5
Divide the shredded lettuce between the chapattis.
- 6
Top with the fish and a spoonful of coconut chutney.
- 7
Roll up and serve warm.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.